Montelobos Smoked Tea Sour Cocktail

The Smoked Tea Sour is a cocktail built on the earthy and smoky flavors of Mezcal. Lapsang Souchong tea, a smoked black tea from China, infused in a simple syrup, further enhances the natural characteristics of Montelobos Mezcal creating a deeply smoky yet delightfully light and refreshing cocktail.


Remember, great cocktails start with measuring responsibly.

1 egg white

2 parts Montelobos Mezcal

3/4 part fresh lemon juice

3/4 part Lapsang Souchong Tea Infused Simple Syrup


Dry shake ingredients in a tin-on-tin cocktail shaker.

Pour combined ingredients into a Boston glass.

Add ice and shake to dilute and chill the cocktail.

Strain into a cocktail coup.

Garnish with loose lapsang souchang tea.


Martin OK 27 Aug 2013
4:21 am

This looks excellent! I will try and find a bottle of Montelobos.

How did you go about making the infused Simple Syrup? Was it a 2 to 1 ratio and then you simply left the tea to simmer and afterwards strained it out?

Thanks for any advice -

CVoisey 27 Aug 2013
1:15 pm

Hi Martin and thanks for watching!

To make the Lapsang Souchong tea simple syrup, I first brewed the tea, about four times as strong as if I were to drink it as tea, and I used loose tea (always best if you can, otherwise good quality tea bags will suffice).  I then combine equal parts sugar to the strong tea and allow the sugar to fully dissolve.
So it is a 1:1 simple syrup substituting water for strong tea.


Karan Kaul 29 Aug 2013
3:23 am

This looks excellent Charlotte.

Is it possible to replace the egg whites in these sours. I see a lot of sours with egg whites which many people aren’t really comfortable with.

Might it be possible to replace the egg white with some other protein maybe, or is it best if this is just left out.

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